Banana Protein Muffins are moist, fluffy, and naturally sweetened. With 10 grams of protein, these muffins makes a delicious, healthy breakfast or snack option!
Table of contents
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Why You Will Love This Recipe
Of all of my muffin recipes, these banana protein muffins are one of our favorites. Kids love them too which is a bonus with all that extra protein they get.
- Easy to make: One bowl and 15 minutes of your time.
- Healthier: Wholesome ingredients full of fiber and protein, no refined sugar, and naturally sweetened with maple syrup and fruit.
- Naturally gluten free: Made with almond flour and oat flour there is no wheat to worry about.
- Delicious: These protein banana muffins are moist, fluffy and light. Kids love them!
- 10 grams protein: With peanut butter, almonds and protein powder, these muffins are a nutritious start to the day or eat one as an afternoon pick me up.
Ingredients and Notes
You will need just a few simple ingredients to make this banana protein muffins recipe.
- Bananas: 2 large overripe bananas, the riper the better.
- Almond flour: You can either use store-bought almond flour or here is how to make blanched almond flour at home.
- Oat flour: Another gluten free flour that adds to the fluffy, chewy texture. Any grocery store carries it or here is homemade oat flour recipe.
- Protein powder: I used plain whey protein powder but vanilla flavor will be great too. Please note plant-based protein powder will need adjustments to this muffin recipe.
- Peanut butter: Adds a healthy fat plus delicious peanut taste. Use any other nut butter.
- Egg: 1 egg for binding the ingredients and adding moisture. I have not tried to use flax egg or chia egg but I think either will work.
- Vanilla extract: A lovely warming flavor.
- Baking powder and baking soda: The key to making these protein banana muffins nice and fluffy!
- Salt: Needed to bring out the flavors of the surrounding ingredients.
- Cinnamon: Adds a warming taste that pairs well with the other ingredients.
- Strawberries: If your strawberries are large, you may want to dice them.
- Chocolate chips: I recommended mini chocolate chips, so you get chocolate in each bite. But use what you have, dairy free chocolate chips like Enjoy Life or sugar free chocolate chips like Lily’s, if necessary.
How to Make Banana Protein Muffins
Like most muffin recipes, these banana protein muffins are super easy to make in one bowl. Spray muffin tin with cooking spray and preheat oven to 350 F.
- Combine wet ingredients: In a large mixing bowl, mash bananas with a fork. Add egg, maple syrup, peanut butter, vanilla extract, cinnamon, baking powder, baking soda and protein powder. Whisk well until combined and no lumps.
- Make batter: Add almond flour and oat flour and mix with spatula. Stir in strawberries and chocolate chips until just incorporated.
- Divide the batter: Using an ice cream scoop, evenly distribute the batter into the 12 muffin pan. Add strawberries and chocolate chips on top of each muffin.
- Bake: Place muffin tin into the preheated oven and bake for 22 minutes or until a toothpick comes out clean when inserted into the middle. Check at 20 minutes as ovens will vary. Allow to cool 15 minutes before enjoying!
Tips for Best Results
Here are my top tips to nail these banana protein muffins from the first try!
- Spray muffin liners: The batter contains little fat, so liners would only end up sticking to the muffins. Spray the sides and the bottom of each muffin liner with cooking spray.
- Drippy peanut butter: Make sure to melt it a bit in order to incorporate into the batter.
- Follow the recipe: Do not use plant-based protein powder without making other changes to the recipe. Please see notes below.
- Measure right amount of powder: Go by its weight as all protein powder scoop sizes vary.
- Other flours: I have not tried any other flours, so can’t recommend. You will need different amount though because all flour act differently. Baking is a science and it’s best to follow the recipe.
Additions and Variations
Here are a few fun mix-ins ideas and using what you have on hand for the best banana protein muffins.
- Berries: You can use any other berries like raspberries, blackberries, or blueberries. Even use diced mango if you have it.
- Other nut butters: Almond butter, cashew butter, sunflower seed butter. Just remember to warm up the nut butter slightly, so it incorporates into the muffin batter evenly.
- Vegan protein powder: Use 1/2 cup of flavored plant-based protein powder, then reduce maple syrup to 2 tablespoons and add 1/2 cup any dairy free milk. Use flax egg or chia egg.
- Chocolate protein banana muffins: Use chocolate protein powder.
- Warming spices: Nutmeg would also taste great.
Need more ideas for your ripe bananas? Check out my 10 healthy banana snacks!
What Protein Powder is Best for Baking?
We’re using protein powder for the added health benefits as a bonus. I used plain whey protein powder, you can also use vanilla flavored and chocolate flavored. Just know muffins will come out sweeter because these powders are sweetened.
I love to eat banana protein muffins as is or with a small smear of nut butter! Here are some other ways to enjoy them all day long:
- With fresh fruit or fruit salad.
- Pre or post workout snack.
- Crumble into a bowl with Greek yogurt.
How to Store, Freeze and Make Ahead
Make ahead: You can prepare the batter, minus the leavening agents and berries, up to a day in advance. Leave it covered in the refrigerator and mix in the baking powder and baking soda, strawberries and chocolate chips before baking the muffins.
Store: Store protein banana muffins at room temperature for 1 day and then transfer to refrigerator for another 4 days. These muffins are moist and can spoil fast.
Freeze: Freeze in a large freezer bag. They will store in the freezer for up to 3 months.
Yes. Place bananas in a brown paper bag on the counter for a couple of days. Or place the bananas onto a baking sheet and bake at 300 degrees F until the skin is completely black.
Yes and no. Whether you choose to liners or not, you will need to spray your muffin liners or pan with cooking spray because there is no fat in this recipe to create its own “grease”.
I think you can. Use egg replacer instead of an actual egg. You’ll also want to replace the whey protein powder with a plant based protein powder and dairy free milk. See notes in the recipe card. You may find the texture and consistency slightly different, but it’ll still taste great.
Yes. Turn this into banana protein bread easily by pouring the batter into a loaf pan and bake it until a toothpick inserted into the middle comes out clean. Check at the 40-50 minute mark.
More Protein Recipes
More Banana Muffins Recipes
- Almond flour banana muffins
- Healthy banana oatmeal muffins
- Healthy banana zucchini muffins
- Healthy blueberry banana muffins
- Healthy banana chocolate chip muffins
- Pumpkin banana muffins
- Oat flour banana muffins
- Carrot banana muffins
- Healthy oatmeal muffins
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Banana Protein Muffins Recipe
- 2 large overripe bananas mashed 3/4 cup
- 1 large egg
- 1/4 cup maple syrup or honey
- 1/4 cup smooth peanut butter warmed up
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 cup whey protein powder plain
- 3/4 cup almond flour
- 1/4 cup oat flour
- 1 cup fresh strawberries chopped into tiny pieces + a few berries for garnish
- 1/4 cup mini chocolate chips + 1 tbsp for garnish
- Cooking spray I use Misto
- Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners and spray with cooking spray. Set aside. In a large bowl, add bananas and mash with a fork.
- Add egg, maple syrup, peanut butter, vanilla extract, cinnamon, baking powder, baking soda and protein powder. Whisk very well until combined and no lumps.
- Add almond flour and oat flour (make sure to level the top with a knife and do not pack) and stir with spatula until well mixed.
- Garnish with strawberries and chocolate chips, stir a few times until just incorporated.
- Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin, about 3/4 full per each.
- Add strawberries and chocolate chips on top, and bake for 22 minutes or until toothpick inserted in the center comes out clean. Don't overbake.
- Remove from the oven, let cool for 15 minutes and enjoy.
- Store: Store muffins at room temperature for 1 day and then transfer to refrigerator for another 4 days.
- Freeze: Freeze in a large freezer bag for up to 3 months.
- Ripe bananas: You can use yellow ripe or just ripe bananas, add a few more tablespoons of maple syrup.
- Warmed up peanut butter: If you keep your peanut butter refrigerated or it’s thick, warm it up in the microwave or on the stove until it’s runny. Any other nut/seed butter works.
- Vegan: Use 1/2 cup of flavorite flavored plant-based protein powder, reduce maple syrup to 2 tbsp and add 1/2 cup any milk or water to the batter. Replace egg with a flax egg.
- Mini chocolate chips: Mini chocolate chips will distribute more evenly among the muffins because the amount is small.
- Almond and oat flours: I have not tried any other flours, so can’t recommend. You will need different amount though because all flour act differently. Baking is a science and it’s best to follow the recipe.
- Berries: Raspberries, blackberries, or blueberries would all work!